Harvesting zucchini like pineapples for the winter. Winter preparations: zucchini, like pineapples, for the winter
Zucchini are familiar and native vegetables for our country. Over the centuries, housewives have invented a lot of recipes for their preparation, everyone will find a dish to their taste. A distinctive feature of zucchini is a certain neutrality of taste, which allows you to create completely unexpected taste solutions - for example, to cook pineapples from zucchini with pineapple juice.
Product selection
Original and unusual recipe will help to diversify the menu and get to know familiar zucchini in a completely new light. In taste, aroma, even appearance, pineapples from zucchini are practically indistinguishable from real ones. At the same time, the delicacy will cost much less than store-bought canned pineapples, and it will be healthier for health.
In order for this appetizer to turn out to be really tasty and healthy, you should take a responsible approach to the choice of products for it. As a rule, there are two main ingredients - the zucchini themselves and pineapple juice.
Zucchini
The best option would be home-grown zucchini grown in your garden. In this case, you can be 100% sure of their quality. But well-chosen store-bought vegetables will also work.
For this recipe, you need to select small, young zucchini, in which there are very few seeds. Large, overripe vegetables can also be used, but in them almost all of the core is filled with large seeds, so it will have to be thrown away, which does not come out very economically. Specimens weighing 120-250 g, no longer than 20 cm, are best suited.
Particular attention should be paid to the color, thickness and condition of the skin. It should be quite thin, without external damage (scratches, abrasions). The color of the zucchini can be different - white, green, striped. The color can smoothly transition from one shade to another. At the same time, there should be no sharp transitions and spots - they, as a rule, indicate the beginning of rotting of the fruit.Important! The color of the stalk should be green. If it has dried up, darkened or is completely absent, most likely the zucchini was plucked a long time ago.
Pineapple juice
When choosing juice for cooking zucchini like pineapples for the winter, you should not try to save on its quality, because the harvesting will take several months, or even all six months, to stand in the cellar or pantry. Ideal option, of course, there would be freshly squeezed pineapple juice, however, due to its inaccessibility and high cost, you can limit yourself to store-bought juice.
Choose better juice v glass jars, so it can be stored longer without loss of quality. Also a good option would be juice in a cardboard package with a foil-lined inner layer.
The composition of the product should be dominated by natural ingredients. Ideally - only juice, without an additional list of preservatives, sweeteners, etc. It should be borne in mind that natural juice without preservatives is stored less.
Recipe options
You can make pineapple from zucchini by different recipes... As a result of small changes in the amount of the main ingredients or cooking time, you can get "pineapples" in syrup, jam, compote or almost candied zucchini.
Advice: some housewives add a little turmeric to the preparation to give the pineapple a more suitable color.
Zucchini-pineapple to the table and for the winter
Prepare a delicious snack for festive table can be done quite quickly and with a minimum set of ingredients:
- a kilogram of fresh zucchini;
- 350 ml pineapple juice;
- half a glass of sugar;
- two-thirds of a teaspoon of citric acid;
- vanillin (optional).
Washed zucchini are peeled and cut into rings of medium thickness (about 0.7-15 mm). With the help of a glass or a glass, a core with seeds is cut out.
In a suitable sized enamel saucepan, mix pineapple juice with sugar, citric acid and vanilla. While stirring constantly, the mixture is heated until all the sugar has melted. At this stage, it is best to taste the liquid so that more sugar can be added if necessary.
Put the zucchini in the boiled syrup, reducing the heat to a slow boil. The rings need to be boiled in one layer, for 7 minutes on each side.
Put the finished pineapples on a dish along with the syrup. It is advisable to let them brew for at least a few hours so that the zucchini is better saturated with the taste and smell of the syrup. Serve them to the table as an independent snack for tea or prepare a delicious fruit salad... "False pineapples" are sweet, slightly sour and indistinguishable from real ones.
To prepare zucchini in pineapple juice for the winter, you need to slightly change the amount of syrup so that it is enough to fill the jars completely:
- a kilogram of zucchini;
- 700 ml of juice;
- a glass of sugar;
- 2/3 tsp citric acid;
- vanillin (to taste and desire).
For a long-term option, it is better to cut the zucchini into cubes - this way they will fit more tightly into the jar and are better saturated with syrup. The rest of the recipe does not differ from the main one. The cubes are boiled for 15 minutes, laid out in sterilized jars, poured with boiling juice-syrup and twisted with sterilized lids.
Zucchini-pineapple jam with lemon
By changing the proportions of the main ingredients, you can make pineapple from zucchini with pineapple juice in the form of thick jam.
The ratio of products is as follows:
- 2-2.5 kg of fresh young zucchini;
- 0.5-0.7 liters of pineapple juice;
- 1-2 glasses of sugar;
- 0.5 teaspoon citric acid;
- vanillin to taste.
For jam, it is better to cut the zucchini into cubes, you can also use various molds. The main thing is that there are no seeds left on them and all the pieces are approximately the same in size.
Tip: by decreasing or increasing the amount of juice, you can change the density of the jam.
Sliced zucchini is placed in a saucepan, covered with sugar and juice is added. Mix everything thoroughly and let stand for a few minutes. Then add acid to the mixture and move the pan onto the stove. The fire should be medium, and after boiling it is reduced to low. The jam is boiled for 15-20 minutes to soften the zucchini. You can cook it for longer, but it is important to make sure that the pieces of the vegetable do not boil down into porridge.
A few minutes before readiness, vanillin is added to the jam, 1-2 pinches will be enough. You can also taste and add sugar if needed. When the zucchini is ready, they will acquire a beautiful golden color, and the delicious smell of pineapple will fill the kitchen.
A slice of lemon is put in sterilized jars, sprinkled with a pinch of sugar or vanillin. Put the finished jam on top and roll up the jar. Then, traditionally, you need to turn it over and wrap it up.
Zucchini compote
No less tasty and just as affordable is the pineapple-flavored zucchini compote. In terms of ingredients, it practically does not differ from jam or slices in syrup:
- 1-1.5 kg of young zucchini;
- liter of juice;
- 0.5 tbsp. Sahara;
- 0.5 tsp citric acid;
- Orange.
The finished drink is poured into sterilized jars, rolled up and left to brew for several days.
Delicious and original dish will be a great addition to any table. The beauty of zucchini in pineapple juice is the ease of changing the recipe - from one set of ingredients, by varying their ratio, you can get several different, but the same delicious snacks... And the availability of these ingredients makes "false pineapples" not only a tasty, but also a budget substitute for real canned fruits.
All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!
2016-09-17
Date: 17 09 2016
Tags:
Hello dear readers of Irina's blog! The issue is led by Vera Ramazova. Imagine, it turns out zucchini can be turned into pineapples! Isn't it fantastic? After all, overseas fruits are very expensive, and compote from them is not cheap. And here's a wonderful alternative - zucchini pineapple with pineapple juice.
Everyone already knows my love for something original and rare. Recently I introduced you, dear readers, p. Maybe some of you have already tried to cook mine. How did you like it? I hope today not to disappoint my readers with my new recipe. Many people love zucchini, but I am not one of their admirers. The only thing I cook from them is pancakes (here is one of the recipes) and lecho. Well, our relationship did not work out!
After eggplant, they seem to me very rustic and sweetish. And these "rustic" zucchini surprised me to the point! For many, this is not news, but for me it is a discovery. What is needed to magically transform zucchini into pineapples?
Zucchini pineapples with pineapple juice: surprise guests at no extra cost
Ingredients
- 1 kg of courgettes.
- 350 ml of pineapple juice (regular store, cheapest).
- 100 g of sugar.
- Vanillin on the tip of a knife.
How to cook
Recipe Author's Notes
Layout of products for canning zucchini "like pineapple"
- 1 kg of courgettes.
- 700 ml pineapple juice.
- 200 g of sugar.
- 2/3 teaspoon citric acid.
- Vanillin on the tip of a knife.
How will I preserve zucchini "like pineapples" for the winter
- Since pineapples in jars are both rings and pieces, I will still cut them into pieces and thus add them to the syrup. After all, for salads, we still need to cut them. And the pieces will fit into the jar denser than the rings.
- I will cook for 15 minutes, stirring, it will be much more convenient.
- After 15 minutes, put the pieces in a sterile jar, pour in boiling syrup and roll up with a sterile lid.
It seems that we have told you everything that has been planned for today. You can also watch a video of how zucchini is made like pineapples according to a similar recipe.
Tropical fruit - pineapple has long won our favor with its fresh, amazing taste. And we use it not only fresh. Canned pineapple slices have become an indispensable ingredient in many desserts and baked goods. They perfectly set off the taste of poultry meat and refresh any dish. But many do not even suspect that an alternative to the not very cheap, but such a popular tropical fruit can be found in their garden.
Today we will tell you how to make pineapples from simple zucchini and preserve them for the winter. By some miracle after heat treatment and soaked in syrup and citrus flavor, the banal zucchini slices take on a pineapple flavor. Try to make such a preparation, and you will be pleasantly surprised by the result, and most importantly, provide yourself with self-prepared "canned pineapples".
Zucchini, like pineapples for the winter with an orange - a recipe
Ingredients:
Calculation for five liter cans:
- zucchini - 4 kg;
- oranges - 3 pcs.;
For syrup:
- granulated sugar - 450 g;
- - 25 g;
- purified water - 1 liter.
Preparation
In order for this recipe to take place and as a result you get a really pineapple taste of the workpiece, only this condition must be met. The zucchini must certainly be mature and not young at all, otherwise the result will not be the same.
So, we get rid of the ripe zucchini fruits from the skin, cut in half and extract the seeds with a spoon. Next, chop the remaining dense pulp into cubes of the desired size and place them in previously prepared, washed, dry jars, on the bottom of which we place four to five slices of orange, depending on the size.
If you wish, you can prepare pineapple rings. To do this, cut the zucchini fruits peeled from the skin into circles about one centimeter thick and cut out the core with seeds from each circle with a glass of a suitable size or a cup. We get zucchini rings, which we put in a jar on orange slices.
Now dissolve granulated sugar in cold purified water and citric acid according to the recipe and pour the resulting syrup into our fruits in jars. We place containers with the workpiece in a wide saucepan, cover with tin lids, top up cold water on the shoulders and determine the design on fire. After boiling, we sterilize the zucchini for fifteen minutes, seal the lids and wrap the jars thoroughly until complete cooling by turning them upside down.
Zucchini compote for the winter, like pineapple
Ingredients:
- large zucchini - 1 pc .;
- lemon - 1 pc.;
- granulated sugar - 350 g;
- dried clove buds - 5 pcs.;
- purified water - 2.5 liters.
Preparation
To prepare "pineapple" compote, wash the large ripe marrow well and peel it. Then we extract the soft core with seeds, and chop the dense pulp into cubes of the desired size. We put them in a saucepan with a volume of more than three liters, fill them with purified water and set them on fire. After boiling, add granulated sugar and mix the contents of the dishes until it dissolves. Let the mass boil again, throw in the buds of dried cloves and 
keep the workpiece at a moderate boil for twenty minutes. At the end of cooking, add the juice of one lemon, pour the finished compote into previously prepared sterilized dry jars, seal with sterile lids, place it on a warm blanket upside down and wrap it thoroughly until the workpiece is completely cooled. Then we determine the containers with compote in a cool place for storage and take it out as needed.
Your guests will never guess what is behind this amazing delicious compote, and when they find out, they will certainly ask for a recipe. Slices of zucchini can be served with compote or complemented with all sorts of desserts or salads.
Zucchini harvested for the winter in pineapple juice tastes one-to-one as canned pineapple in syrup. Many will not even be able to make out what kind of delicious canning they eat, unless you tell them yourself. But the fact that these are zucchini is calculated by the soft seeds inside the cut rings. Such a delicacy can be eaten in a cold winter, remembering the summer, you can create some desserts and even cakes with it by adding sliced pieces of sweet zucchini to the cream.
Preservation is prepared by the method of triple heating and cooling. With this option, the slicing retains its shape and draws sweetness from the syrup, becomes almost transparent in appearance. The shelf life of the workpiece is 1 year in a cool, dark place.
For cooking zucchini in pineapple juice for the winter, choose young fruits without a dense rind and dense seeds inside. Pineapple juice can be purchased in a bag at the store, or you can use the syrup left over from the canned pineapple tasting. It is imperative to add citric acid - it will give the delicacy a slight sourness.
So prepare necessary ingredients and let's start cooking!
Rinse young zucchini in water, cut the tails from the fruit, remove the peel with a vegetable peeler and rinse again. Cut into slices 0.5 cm thick.
Put the sliced zucchini in a saucepan or cauldron, pour in pineapple juice and add granulated sugar. Place the container on the stove with maximum heat turned on and bring to a boil. Reduce heat to minimum and simmer for about 5 minutes, then turn off heat and leave to cool for about 3-4 hours.
Then reheat for 5 minutes after boiling and leave to cool again for 3-4 hours.
Heat the workpiece one last time, but do not let it cool down. Sterilize the jars in the microwave, steam or scald with boiling water along with the lids.
Gently transfer the soft zucchini rings to a jar and fill with the remaining syrup, screw the container with a lid along the thread or preserve it under the key. Save yourself some goodies to try! Zucchini in pineapple juice are ready for the winter.
When exposed to light, the sweet zucchini rings will become almost transparent, and the taste will be very juicy.
Enjoy it!
Preservation is a tasty business, but somehow not poetic. And in general, for many young people to roll something into banks and make supplies for the winter is a grandmother's occupation, which does not really fit in with modern realities. But in vain. Conservation can be very creative, funny and painfully reminiscent of magic outside of Hogwarts. For example, you can turn regular zucchini into sweet pineapples... How? It's very simple!
Canned pineapples are a small dessert weakness, which is difficult to deny even to those who are always losing weight. Better than eating a bar of chocolate. But even in sweets of "natural origin" it is easy to find two drawbacks: the abundance of preservatives and the overpriced. But the world is not without smart people. And resourceful housewives figured out how to cook canned pineapples from ordinary zucchini. Cheap, cheerful and very tasty. And, what is most surprising, it is so similar to the real ones!
To prepare the "pineapple" of their zucchini, you will need:
1. 2.5 kg zucchini;
2. 10 tablespoons of sugar;
3. 1 liter of pineapple juice (you can take nectar - the more sugar, the even better);
4. 2.5 teaspoons of citric acid (powder);
5. Optionally - a pinch of vanillin for a delicate taste.
Zucchini must be peeled from the skin (peeler will cope with the task once or twice), cut in half and take out the core with a spoon.
Cut the peeled vegetable into half rings or cubes - whichever you prefer.
Meanwhile, pour pineapple juice into a saucepan, add sugar and citric acid, mix well.
When the sugar is completely dissolved, send the zucchini to the syrup. Cook for 20 minutes over medium heat, periodically skimming off the froth.
Put ready-made “pineapples” in pre-sterilized jars and do not forget to add syrup. You can wrap up the conservation for a day, and then store in a dark, cool place. By the way, in order not to fiddle with sterilization for a long time, try this one.
Chill before serving - it tastes better. You can play a trick on the guests and offer to guess what kind of dessert they have on their plate. As practice shows, most do not even realize that they are in front of zucchini. How, it turns out, it's easy to deceive our perception.
The language will not turn to call such conservation “boring”. Just like this one, which will warm you on winter evenings.